1. Pumpkin, remove the flesh and wash
2. Cut into pieces, peeled, and steam on the pot for 10 minutes
3. Crush the steamed pumpkin into puree and let cool (too hot will scald the yeast to death)
4. Spontaneous cake flour (or ordinary flour can also be used) and white sugar are mixed evenly. Use a little warm water to dissolve the yeast, pour in the flour, and stir well
5. Pour in the pumpkin puree and mix well
6. Add 80g water
7. Add the right amount of condensed milk (no condensed milk will do)
8. Stir well (be sure to stir well!)
9. Put the stirred batter in a warm place and ferment to twice its original volume (if the container needs to be changed during steaming, then it is best to transfer the batter to a new container before fermentation. If it is transferred after fermentation, it needs to be transferred in a new container. Continue to ferment in the container for 10-15 minutes)
10. Cut the dates in half and place them on the batter
11. After the fermented batter is steamed in the steamer, take it out and steam for 25 minutes. After steaming, it is stuffy for 5 minutes
12. You can eat it~~~
Tips:1. Pumpkin batter must be mixed well
2. Steam for at least 25min
